1/2 c. shortening
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 can fruit cocktail, including juice
1 c. flaked coconut
1/2 c. brown sugar

Cream shortening, sugar, vanilla and eggs. Mix dry ingredients. Add to cream mixture and mix well. Add fruit cocktail (do not drain). Stir in coconut. Pour batter into 13 x 9 inch greased and floured pan. Sprinkle brown sugar over batter and bake at 325 degrees for 45-50 minutes.

FROSTING:

1/2 c. butter
1/2 c. evaporated milk
1/2 c. sugar
1 1/2 c. flaked coconut

Bring butter, milk and sugar to boil in small pan. Stir and boil 5 minutes. Stir in coconut and pour over warm cake.